For a Mother’s Day brunch alternative, you might love Baked Blueberry French Toast, which your family can assemble the night before and it can bake while you are sleeping in the morning.
Recipe: Painless Potatoes Au Gratin
Make a lighter version of potatoes au gratin quickly with no need to parboil the potatoes first.
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ¾ tsp. dried rosemary
- ¾ tsp. dried thyme
- 1 1/2 lbs. russet potatoes, peeled, if desired, and very thinly sliced (3 – 4 potatoes)
- 2 cups chopped ham (optional)
- 1 ½ Tbsp. butter
- 1 cup nonfat milk (or whatever kind you have)
- 1 Tbsp. flour
- 1 cup shredded Gruyere cheese
Preheat the oven to 350 degrees. Spray a round or square 9-inch casserole dish with nonstick cooking spray.
In a small bowl, combine the salt, pepper, rosemary and thyme. Lay the potatoes evenly in the casserole dish, sprinkling the spices and ham (optional) between each layer.
In a small saucepan, melt the butter over medium heat and heat the milk in the microwave. Whisk the flour into the butter for about 30 seconds, then add the hot milk and bring it just to a boil. Stir in the cheese for about a minute, and pour the sauce evenly over the potatoes. Cover the dish with aluminum foil and bake it for 40 minutes. Remove the foil and bake it for about 20 more minutes until the potatoes start to turn golden brown and are very tender. (Meanwhile, prepare the egg salad and the carrots, if you are serving them.) Serve it immediately or refrigerate it for up to 3 days.
Slow Cooker Directions: Turn the slow cooker on high and put the butter in the bottom of it and let it melt while you prepare the potatoes. Once the butter is melted, whisk in the flour, then the spices and cheese. (You may reserve some cheese to put on top if you wish). Add the potatoes and turn them well to coat. Cook on high for 4-5 hours or reduce to low and cook for 8-10 hours. (Top with reserved cheese up to 30 minutes before serving.)